Sweet Chilli Soba Noodles Recipe | Blue Dragon

Some weeknights call for a recipe with more steps than energy. This one is not that. It is four minutes of boiling, one pan, and a sauce that comes together while the noodles cool. If your soba has been sitting in the cupboard waiting for a reason, this is it.

Soba noodles tossed in a sweet chilli and dark soy glaze, finished with sesame and spring onion.

Why soba deserves a place in your noodle rotation

Soba is thinner and quicker to cook than most noodles, which makes it forgiving on a night when you have not planned dinner in advance. It holds sauce well without going heavy, so the dish stays light rather than stodgy. Once you know the timing, it becomes the noodle you reach for when you want something that tastes considered without actually taking much thought.

How to make it

1. Cook the noodles

Bring a pan of water to the boil and add the soba noodles. Cook for 4 minutes, stirring frequently so the strands separate rather than clump together. Drain and set aside to cool slightly.

2. Build the sauce

In the same pan, combine the Blue Dragon Sweet Chilli Sauce, Blue Dragon Dark Soy Sauce, and sesame oil. Heat and bring to the boil, this is what turns three ingredients into one cohesive glaze.

Three sauces, one pan, about thirty seconds of simmering.

3. Bring it together

Add the noodles back into the pan and mix through until every strand is coated. Stir in the sesame seeds and spring onion, then serve immediately while everything is still glossy and warm.

A few notes from the pan

• Stir the noodles often in the first minute of boiling. This is the step most people skip, and it is the one that prevents the clumping.
• Letting the noodles cool slightly before saucing them stops them from turning mushy when they hit the hot glaze.
• This recipe scales easily. Doubling the noodles only needs a slightly larger pan, the sauce ratio stays the same.